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1. Place water, white wine, bay leaves and onion into large heavy skillet. Tie thyme, peppercorns and parsley in a layer of cheesecloth. Drop into wine mixture. 2. Bring mixture to a simmer over medium heat. Add the fish fillets. Cover skillet and continue to simmer 8-10 minutes or until fish is firm and flakes easily with a fork. Do not overcook. 3. Remove fish to a serving platter, using a slotted spoon. Remove cheesecloth bag, bay leaves and onion and discard. 4. Add tomato puree and red pepper flakes to liquid in skillet. Bring to a boil, stirring to mix well; boil until liquid is reduced by half. Add the saffron and 3 thin slices of lemon; boil 1 minute longer. 5. Spoon sauce over fish fillets and garnish with more thin lemon slices. Serve immediately. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 20 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 78.2mg||24 %|
|Sodium 150.1mg||5 %|
|Potassium 859.9mg||23 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 5.5g|
|Protein 31.8g||45 %|
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Calories per serving: 189
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